GRILLED CHICKEN SUMMER SALAD

Grilled Chicken Summer Salad image

Don't spend a beautiful day in the kitchen! Prepare this fruity main dish outdoors in half an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Yield 8

Number Of Ingredients 9

Ingredients

8 boneless skinless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups salad greens (from 10-oz. pkg.)
2 medium nectarines, pitted, sliced (about 1 1/2 cups)
1 red onion, thinly sliced
1 cup pecan halves, toasted
1/2 cup fresh blueberries
1 cup purchased raspberry-poppy seed or poppy seed salad dressing

Steps:

Heat gas or charcoal grill. When grill is heated, sprinkle both sides of chicken with salt and pepper; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.
Divide salad greens evenly onto individual serving plates. Top each with nectarines, onion, pecans and blueberries.
Cut chicken into slices; arrange in center of each plate. Drizzle each with 2 tablespoons salad dressing.

Nutrition Facts : Calories 465, Carbohydrate 18 g, Cholesterol 80 mg, Fat 4, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 2 Cups, Sodium 410 mg, Sugar 13 g